Vegan Macaroni Salad Al Italiano |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Another recipe I came up with on a whim, it has an obvious Italian taste that no chickens had to stress in order to make. ;-) Ingredients:
12 ounces macaroni (elbow, fusilli, bow tie, any kind) |
12 ounces canned diced tomatoes |
1 cup soy mayonnaise |
2 medium garlic cloves, minced |
1/3 medium red onion, finely chopped |
4 tablespoons olive oil |
2 tablespoons red wine |
2 tablespoons fresh-squeezed lemon juice |
1/3 cup fresh basil, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon sage |
1/2 teaspoon rosemary |
1/2 teaspoon marjoram |
black salt & pepper |
Directions:
1. Cook the pasta, drain & set aside.
2. Drain 2/3 of the tomato juice from the can & in a medium sauce pan combine the tomatoes & the remaining juice with the garlic & half the chopped basil. On medium heat (allowing the sauce to bubble) stir the tomato & garlic together for two minutes & then add the wine & seasonings & cook for another 2 minutes. Let cool to room temperature.
3. Take the pasta & mix all at once with the mayonnaise, remaining basil, onion, olive oil, lemon juice & salt & pepper to taste. Then transfer the tomato sauce to the pasta mixture & stir one again until all in fully incorperated.
4. Chill for three hours or until cold.
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